Irish Soda Bread

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img_1884-2One thing common about almost all recipes for Irish Soda Bread is the use of buttermilk.  The problem is that you are left with half a quart of buttermilk., which I consider undrinkable.  I can’t stand wasting food, so I started a search for Irish Soda Break without buttermilk.  I am happy to say that I did find one using sour cream by Martha Stewart.   I made a few changes to the recipe.  I hope you like it.

IRISH SODA BREAD  (without using buttermilk)

Dry ingredients:

1.5 cups of all purpose flour

1.5 Tablespoons Old Fashion Oat Meal  (reserve for top and bottom)

1/2 cup unprocessed wheat bran flakes

1/4 cup total– your choice or combo: wheat germ, golden flax &/or oat bran

2 teaspoons baking power

1/2 teaspoon baking soda

1/2 teaspoon salt

Wet ingredients:

1 cup (8 oz) sour cream

3 Tablespoons honey

1.5 Tablespoons of canola oil.

2 eggs, lightly beaten


-Preheat over to 350 degrees. Spray bottom and sides of a 9×5 inch loaf pan with vegetable spray oil, and sprinkles half of oat meal on the bottom of the pan.

-Mix the dry ingredient together (not including the remaining oat meal) in a large bowl.

-In another bowl mix the wet ingredients.

-Fold the wet ingredients into the dry ingredients so that it is combined well. Do not over mix.

-Spread the mixture into the loaf pan and sprinkle the remaining oat meal on top. If you wish, you can add small pieces of butter on top.

-Bake in middle of 350 oven for 35 minutes. Toothpick inserted should come out clean. Cool in pan before attempting to remove the bread.  Note: Since this is not a yeast bread, don’t expect it to raise very much. 

Serving suggestion: Try buttering a slice and warming in the microwave for about 20 seconds.  For a real Irish flavor, use Kerry Gold butter

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